Potatoes Au Gratin Casserole


Potatoes au gratin casserole contains vegetables and hot dogs. The recipe takes little time to put together. The casserole relies on a box of au gratin potatoes, some frozen vegetables and sliced hot dogs. It is a simple and kid friendly meal. There is an additional bonus, the leftovers can be turned into soup to serve at lunch the following day.

Serve the casserole alone or with a tossed salad or sliced tomatoes and cucumbers and finish with a fruit cobbler.

Potatoes Au Gratin Casserole

Ingredients

  • 1 3.95 oz. package of au gratin potatoes
  • 1 cup of water
  • ½ cup or more of frozen mixed vegetables
  • ½ lb. of hot dogs, sliced thin
  • ¼ cup of diced onion
  • 1 cup of milk
  • 2 tablespoons of butter
  • Crumbs or shredded cheese

Directions

Put the water in a 2 qt. sauce pan. Add the frozen vegetables, 1 tablespoon of butter and bring to a boil until the vegetables are tender. Add the dry potatoes from the box, the milk and the dry sauce mix following the directions on the package. Add more water if needed.

While the water is coming to a boil cut hot dogs into thin slices and lightly sauté them in 1 tablespoon of butter with ¼ cup of diced onion. Add to the potato mixture. Cook until the potatoes are tender.

Pour into a 2 qt. casserole. Top with buttered crumbs. Bake uncovered in a 350 degree F oven for 30 minutes or until lightly browned. If you want to use shredded cheese remove the casserole from the oven a few minutes before it is done, cover with the cheese and put back in the oven until the cheese melts and lightly browns.

Let cool 5 minutes or more before serving.

Leftover Soup Recipe

Ingredients

  • Leftover au gratin casserole
  • 2 cups of water
  • 2 teaspoons of chicken bouillon
  • 2 tomatoes, chopped or cherry tomatoes cut in half
  • ½ teaspoon each of salt and black pepper
  • 1 teaspoon of Worcestershire sauce or to taste

Directions

Put the leftover casserole into a 2 qt. or larger sauce pan. Mash the leftovers a bit with a potato masher. Add 2 cups of water and 2 teaspoons of chicken bouillon. Add 2 cutup tomatoes or some cherry tomatoes cut in half. Add a ½ teaspoon of salt, ½ teaspoon of black pepper and 1 teaspoon or more of Worcestershire sauce. Heat over medium heat until the tomato is cooked. The soup can be thickened with a few tablespoons of instant potatoes added a bit at a time while stirring. Serve with sandwiches, crackers or hot biscuits.

Notes

Cooked and leftover pork, beef, ham or chicken can be cut up and mixed in or heated on top of the casserole. Shelled and cleaned shrimp can be added to the potato mixture. Leftover fish sticks can be heated on top of the casserole. If you like tuna with potatoes stir in a drained can.

Fresh and cooked or canned vegetables can be used instead of frozen.

Extra seasoning can be added such as Worcestershire sauce, dry mustard, horseradish, garlic or hot sauce.

A few tablespoons of sour cream can be added along with the milk.

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About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Dinner, Food, Lunch, Main Dishes, Recipes, Soup, Vegetables and tagged , , , , , , , . Bookmark the permalink.

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